With Perfect Pie Crust dough still between the 2 pieces of wax paper, roll it out to a 1/4-inch-thick, 12-inch-diameter circle. Remove wax paper and transfer dough to a 9-inch pie pan. Trim overhang. Crimp the edge of the dough with your fingers and use a fork to prick the bottom of the dough in several spots. Refrigerate for 30 minutes.

Bake on the bottom rack until the center of the pie feels gelatin-like when pressed with the back of a spoon, 50 to 60 minutes. Transfer pan to a wire rack to cool. Serve with whipped cream, if desired.

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